Easy Strawberry Pour-Over Pie with Buttery Crust
Strawberry Pour-Over Pie
A stunning berry pie with minimal effort. Sweet strawberries baked under a golden, buttery custard topping that magically forms its own sauce.
Pour-over pies are a bit of kitchen magic, honestly. You assemble everything in one dish—pastry crust, fresh fruit, and a simple batter—then pop it in the oven. As it bakes, the batter settles to the bottom and rises around the fruit, creating its own beautiful custard-like sauce. No fussy layering, no precise timing needed. It just works, and it's absolutely delicious.
The beauty of this strawberry version is its simplicity and elegance. Fresh strawberries are the star here, and they shine against the golden, buttery crust and silky custard topping. It's perfect for summer gatherings, casual dinners, or whenever you want an impressive dessert without the stress. Serve it warm with vanilla ice cream or whipped cream, and watch everyone wonder how you made it look so good.
Nutrition (per serving)
Directions
-
1
Preheat your oven to 350°F. Make the crust by combining 1.5 cups flour and 0.5 tsp salt in a bowl. Cut in 6 oz cold butter until the mixture resembles coarse crumbs. Mix 1 egg yolk with 3 tbsp ice water, then stir into the flour mixture until just combined. Press the dough into a 9-inch pie dish and set aside.
-
2
Toss 2 lbs halved strawberries with 0.75 cup sugar and 1 tsp vanilla extract. Spread evenly over the crust.
-
3
In another bowl, whisk together 1 cup flour, 1.5 tsp baking powder, and 0.25 tsp salt. In a separate bowl, whisk 1 cup milk, 4 tbsp melted butter, and 1 egg until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined—don't overmix.
-
4
Carefully pour the batter over the strawberries, spreading it gently with a spatula. It won't fully cover the fruit, and that's perfect.
-
5
Bake for 40-45 minutes until the top is golden brown and a toothpick inserted into the batter comes out clean. The fruit should be bubbling gently around the edges.
-
6
Cool for 10-15 minutes before serving. The pie will continue to set as it cools.
Ingredients
- All-purpose flour:1.5 cups
- Cold butter, cubed:6 oz
- Egg yolk:1 piece
- Salt:0.5 tsp
- Ice water:3 tbsp
- Fresh strawberries, hulled and halved:2 lbs
- Granulated sugar:0.75 cup
- Vanilla extract:1 tsp
- All-purpose flour (for batter):1 cup
- Baking powder:1.5 tsp
- Salt (for batter):0.25 tsp
- Whole milk:1 cup
- Butter, melted:4 tbsp
- Egg:1 piece
Tips & Notes
- Don't worry if the batter doesn't completely cover the strawberries—that's the whole point of a pour-over. The batter will rise and settle beautifully as it bakes.
- If you're short on time, use store-bought pie crust instead of making your own. This recipe is still wonderfully easy and foolproof.
- For best results, use fresh, ripe strawberries at peak season. They'll release their juices and create a lovely sauce.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate experience.
